Mar 28, 2012 12:06 PM
1 lb bunch asparagus
4 6oz filets mignon
Kosher salt and freshly cracked black pepper to taste
2 Tbsp extra-virgin olive oil
4 Tbsp salted butter
4 garlic cloves, chopped
4 4oz lump crab cakes
2 - 3 oz crab meat
1 cup Béarnaise Sauce
FOR BEARNAISE SAUCE:
2 Tbsp red wine vinegar
2 Tbsp red wine
1/4 cup finely chopped shallots
1/4 tsp ground black pepper or to taste
1 Tbsp finely chopped fresh tarragon leaves
2 ea Egg Yolks
1oz Lemon Juice
1oz White Wine
1oz Worcestershire Sauce
2 shakes Tabasco Sauce
½ - ¾ lb Butter
Pinch Salt & Pepper
Preheat oven to 375 degrees. Bring a pot of water to boil. Blanch asparagus and set aside. Season beef with kosher salt and cracked black pepper.
Heat olive oil in a cast-iron or other heavy skillet. Sear filets for 3 minutes on each side. Transfer filets to the oven and cook to an internal temperature of 135 degrees (medium rare).
While filets are cooking, heat butter and garlic in a sauté pan. When butter is melted, add the asparagus, sprinkle with salt and pepper and heat through.
Heat a tablespoon or two of oil in a medium sauté pan over high heat. Carefully add the crab cakes and cook each side until golden brown, then remove the cakes to an oven sheet and cook in the oven for 3-5 more minutes, until heated through.
To compose the dish, begin with the crab cake in the center of a plate. Place the cooked filet atop the crab cake, then cut the tips from the asparagus and lay those atop each filet. Heap a small amount of the leftover crab meat atop the tips. Chop the asparagus stalks into small pieces, then sprinkle them around the filet. Pour an ounce or two of Bearnaise sauce atop each filet to finish.
FOR THE BEARNAISE SAUCE:
In a small saucepan over medium heat, combine vinegar, wine, shallots, black pepper and a teaspoon of tarragon. Cook until the entire mixture is reduced to 1 tablespoon, about 5 to 10 minutes. Remove from heat.
Melt butter in microwave in 20-second intervals until butter reaches 180 degrees. Be careful -butter may boil over and could burn.
Place egg yolks, lemon, wine, Worcestershire and Tabasco in blender. Blend on medium speed for 30 seconds. Slowly add hot butter until desired thickness is reached. Finish to taste with salt and pepper.